Apple Cider Pulled Chicken Sandwiches

Fall in New England comes on like someone hit a switch. It'll be 80° and humid one day, then 60° and crisp the next. It's how you know the seasons are really changing and not that it's just one particularly cold day. Of course, crisp weather means time for crisp apples (and inevitably, apple cider).

The folks at Kitchen Play clearly agree, what with this month's recipes being sponsored by the U.S. Apple Association and all. I was hoping to be able to go apple picking before I got around to trying some of the recipes, but since that's getting pushed off into October, I stopped by a local farm stand instead. The pulled chicken from Savour Fare especially caught my eye - the recipe looked simple, plus I wanted to lick my screen, looking at her picture.

Whenever I do finally get around to apple picking, though, I'm pretty sure I know what I'll be making for dinner after. This recipe is super quick and definitely delicious, and although it packs plenty of apple flavor, it's still something to look forward to after gorging on apples in the orchard. The chicken is good hot on a toasted bun (the cool slaw gives contrast in texture and temperature), but I enjoyed it just as much the next day, cold out of the fridge with another big dollop of slaw on top. Really, what's not to love?

Apple Cider Pulled Chicken Sandwiches with Apple Slaw adapted slightly from Savour Fare
1 Tbsp butter
1/2 medium onion, finely chopped
1 cup apple cider, divided
3/4 cup apple cider vinegar, divided
1/2 cup ketchup
2 Tbsp Dijon mustard
2 Tbsp brown sugar
1/2 tsp cajun seasoning
3 boneless skinless chicken breasts
1/3 cup Greek yogurt
1 Tbsp sugar
salt
1 apple, cut into matchsticks
1 lb cabbage, finely shredded
4 hamburger or bulkie rolls

Melt butter in a large saucepan; add onions and cook until translucent. Add 1/2 cup apple cider, 1/2 cup cider vinegar, ketchup, mustard, brown sugar, cajun seasoning, and salt to taste, and bring to a boil over high heat. Add chicken breasts and enough apple cider to cover. Cover pan, reduce to a simmer, and cook for about 15 minutes or until chicken is cooked through.

While chicken is cooking, whisk together Greek yogurt, 1/4 cup apple cider vinegar, sugar, and salt to taste. In a large bowl, combine apple matchsticks, shredded cabbage, and yogurt mix, and toss to coat. Set aside.

When chicken is cooked through, remove from pan, shred with two forks, and return to sauce. Serve chicken on toasted rolls with a good-sized spoonful of slaw on top.

The Best Chicken Marinade Ever

Let's be frank: chicken gets boring, and if you're grilling it, it can get pretty dry too. I threw together this marinade a few years ago, not really thinking it would be anything special, just to add some flavor to yet another grilled chicken breast. But I ended up finding my favorite (and now default) way to eat (boring but healthy) chicken breast. There are, of course, plenty of other ways to spice up chicken, but I like that this one is pretty low-hassle and I usually always have these ingredients on hand.

The Best Chicken Marinade Ever
zest and juice of 1 lemon
zest and juice of 2 limes
1 Tbsp olive oil
pinch cayenne pepper
1 Tbsp minced fresh parsley (I threw in a little fresh oregano too)
salt and pepper
2 chicken breasts (whole or cut into kebabs as above)

Whisk together the juices, zest, olive oil, and cayenne. Stir in the parsley and season to taste. Add chicken (whole or in pieces) and toss to coat. Let rest in fridge for 2 hours.

Grill whole breasts for 10-12 minutes or until cooked through, turning once. Skewered kebabs will take a little less time.

Za'atar-Crusted Chicken with Pomegranate Tabouli

A few months ago, I heard the rumbling about a new site that would pair food bloggers with products in order to create unique recipes. Little did I know that I would be joining in the fun that is Kitchen Play so soon!

I was sent a link to MySpiceSage.com, this month's sponsor, with the instructions that I was to pick out something to use for an entree. Immediately, my mind was racing. With an entire spice store at my fingertips, how was I to narrow down my recipes? I wasn't sure what to do, so in the end, I just picked a wild (and not often used) spice, za'atar, figuring it could use a little love, and started brainstorming.

Za'atar is a blend of dried herbs (MySpiceSage.com uses thyme), sesame seeds, and salt. There are as many variations on this blend as there are cooks who use it (and can include oregano, marjoram, sumac, savory, cumin, coriander, fennel, or caraway), but those three ingredients are what makes za'atar za'atar. I opted to add some sumac to my mix to give it a lighter, fruitier flavor. Of course, if you like the base flavor of the spice mix, the real fun comes in blending your own to get exactly the flavors you like.

When it came to actually using the za'atar, though, I was a little stumped. The only place I've ever seen it used was on bread, much like foccacia, at my local Armenian grocery store - definitely not something to make an entree out of. So I opted to stick with the Armenian flavors and pull out a little trick that my mother had used in my childhood.

Whenever my mother and I would go through the effort of making boreg (either sou boreg or the crispy version that is much like spanakopita triangles), there would inevitably be leftover cheese filling. Instead of just throwing it away, she would combine it with chicken and bake it up for dinner, like a nice little preview of the special-occasion appetizers we had slaved over all day. I don't know why I never thought to ask her just to make that for dinner without having to go through all the other cooking.

So here we are: crazy Middle Eastern spice + childhood memories = a dish that is perfect for any dinner party (or any dinner, really). I paired the chicken with a winter-y version of tabouli, incorporating pomegranate seeds, more sumac (which may be my new favorite spice after this challenge), and just a hint of spicy cayenne pepper (ok, I added more than just a hint to my final dish, but you don't have to go as far as me). The chicken reheats wonderfully, and the tabouli is almost better the second day, so don't worry about having leftovers around.

You can join in the fun of the Progressive Party and earn a chance to win $100 by recreating this and other recipes at home. Check out the contest page of Kitchen Play for more details.

Za'atar-Crusted Chicken
2 cups (about 8 ounces) shredded muenster cheese
1/2 cup cottage cheese
2 Tbsp chopped parsley
6 chicken breasts
1/2 cup za'atar
1/2 cup panko
1 Tbsp sumac
2 egg whites

Preheat oven to 350°. Coat a 13x9 glass baking dish with cooking spray and set aside. Combine shredded muenster cheese, cottage cheese, and parsley, stirring well to evenly distribute, and set aside.

Place one chicken breast between two sheets of wax paper and, using the flat end of a meat tenderizer, a rolling pin, or the flat bottom of a pan, pound the chicken until it is uniformly flat. Don't hit it too hard or the meat will tear. Place 1/6th of the cheese mixture in the center of the flattened chicken and pull the sides up around the cheese. Use toothpicks to secure the chicken closed. Repeat with the remaining chicken.

In a shallow bowl, combine za'atar, panko, and sumac. Dip chicken in egg white, then za'atar mixture, making sure to evenly cover all the sides. Place chicken in the prepared baking dish, seam-side down. Bake for 40 minutes. Make sure to remove the toothpicks before serving.

Pomegranate Tabouli
1 cup fine bulgur wheat
2 cups hot water
1 tsp salt
1 bunch parsley, finely chopped
1 Tbsp mint, finely chopped
1/4 cup lemon juice*
1/4 cup olive oil
1 tsp sumac
1/4 tsp cayenne pepper (or more to taste)
1/2 cup pomegranate seeds
salt and pepper

Place bulgur wheat in a large bowl and pour in water. Stir in salt and cover with a kitchen towel. After 30 minutes, drain off any excess water. Stir in parsley and mint. Whisk together lemon juice, olive oil, sumac, and cayenne and pour over the salad. Add pomegranate seeds and salt and pepper to taste; mix well to combine. Best served at room temperature.

*Microwave your lemon for about 10 seconds to get more juice out of it - 1/4 cup juice should be about one lemon.

Cheap Eats: Daily Grill

A restaurant called Daily Grill sounds nothing if a little generic. Luckily, their food is anything but. While the Daily Grill is a popular chain on the West Coast, it's rather new to the East, and the Daily Grill in the Prudential Center is their only New England outpost.

The best deal at the Daily Grill is their Social Hour menu, offered weekdays 4-7pm, Saturday 12-5pm, and all day Sunday. The page-long menu features small plates for only $2.95 (a hot dog, hummus plate, beef sliders, meatloaf sliders, a chicken quesadilla, fried calamari, and mac and cheese) and $3.95 (spinach artichoke dip, crab cake sliders, tuna sashimi, and chicken pot pie). Order a drink and you get your first plate free. Bostonist enjoyed the calamari, some of the most tender we've had, and the sliders, which could be paired with another dish to make a full meal. The chicken pot pie, though, was the real standout, and probably the best deal. For only $4, you get a big bowl heaped with chicken, carrots, peas, onions, and mushrooms in a cream sauce and topped with flaky puff pastry, a perfect antidote for the cold days that are sure to come.

If you're willing to spend a little more money but still want a good deal, try the Daily Grill's Supper Menu. For $28, you get a choice of any salad on the menu, one of five main courses (such as filet mignon with a bleu cheese crust, ala cart at $25), and your choice of a dessert or a glass of wine. That's basically three courses for the price of one - not a bad deal in our books.

Daily Grill is located at 111 Huntington Avenue, at street level below the Prudential mall. They are open Monday-Thursday, 11:30am-10pm, Friday and Saturday, 11am-11pm, and Sunday 11am-10pm.

Cheap Eats: The Hen House

For the longest time, I thought chicken and waffles sounded like the weirdest combination of foods there could be. But after one taste, it was clear why this is a favorite meal of so many people. Crispy and gooey, salty and sweet, chicken and waffles are perfect for when you can't decide if you want breakfast or dinner. Luckily, Boston has it's very own source for chicken waffles in The Hen House, where $7.49 buys you a full plate of warm, gooey, crispy deliciousness.

The instructions for the chicken and waffles meal takes up a full page of the menu - choose your waffle (buttermilk, multigrain, cornbread), your butter (homemade whipped, 5 herb, cajun), your syrup (maple, clove honey, maple BBQ), your chicken (tenders, wings, or whole pieces), and your sauce (with over 12 choices). The syrups and sauces are self-serve, meaning you can try as many as you like - half the fun, in fact, is sampling them all. The Teradactal (a soy-based bbq sauce) and the Apricot Chipotle (which tastes, um, exactly like it sounds) are two particularly strong choices. This is definitely a meal where finding that perfect bite is up to you, and while figuring out which list of ingredients is right for you is a little time-consuming, the reward is well worth it.

If you're still not sure about the sweet and savory combo, The Hen House has plenty of other offerings to keep you full. Fried chicken in just about any form you could want, ribs, sandwiches, salads, and plenty of Southern-style sides make up the rest of the menu. And for dessert? The waffle ice cream sandwich is your only choice, but really, is there any other way to finish off this meal?

The Hen House is located at 1033 Mass. Ave. in Roxbury. They are open Sunday 11am-8pm, Monday through Thursday 11am-10pm, and Friday and Saturday 11am-4am.

Originally published on Bostonist.

Bread & Chocolate, Newton

When you find a good bakery, it feels like you've struck gold, especially when you bake fairly well at home. It's easy for bakeries and restaurants to make desserts that are sufficient, but to make them extraordinary takes a lot of talent. I had heard good things about Bread & Chocolate in Newtonville, but I certainly wasn't expecting to find such a boon of deliciousness.

When my friend and I arrived, we wanted to jump right into eating the desserts, but we were slightly more virtuous and ordered a sandwich first. The Pesto Chicken Salad Sandwich was light and flavorful and thankfully light on the mayo. The chicken was good-quality white meat chopped into chunks. I really liked the addition of pesto to the mix, as it made the whole sandwich taste less mayo-y. And the bread was fresh from Iggy's, chewy and crispy and a nice foil to the soft filling.

For dessert, I went with a canelé - a small French pastry that I had heard about but never tried before. From the first bite, I was in love - chewy and crunchy on the outside, creamy and custardy on the inside, delicious all the way around. The canelé was small enough that I didn't feel like I was eating a huge pastry, but large enough to be satisfying. If all canelés are this good, I may have found a new favorite dessert...

I had heard the most about Bread & Chocolate's cupcakes, and luckily, I ran into a classmate outside, who recommended that we let the cupcakes warm up to room temperature before eating (they are kept in a refrigerator case). We chose a few different types, then headed home. After dinner, we pulled out the box, and oh my god, the cupcakes were amazing. I chose a chocolate cupcake with peanut butter frosting, topped with ganache - I may or may not have ended up with it smeared all over my face in my exuberance to shove it into my mouth. The cake itself was soft and moist, not dry like almost every other cupcake shops', and the peanut butter frosting was perfectly flavored - and they didn't leave out the salt! However, the ganache had cracked by the time we got home, so no pretty picture. Instead, you get a pretty pic of a pre-Easter coconut cupcake, which was equally delicious and perfectly baked.

Over all, I was tremendously happy with Bread & Chocolate. I'm ready to go back to try more things (although I'm sure I'll have a hard time not order a canelé and a peanut butter chocolate cupcake).

Chicken Tortilla Soup

I know, I know, I've been a bad blogger lately. Two posts in two weeks makes Pam something something ("Go crazy?" "Don't mind if I do!"). But luckily, school is now done for the semester, and I'll have plenty of time to play around in my kitchen.

Earlier in the week, I saw this tortilla soup recipe, and I've been craving it ever since. Of course, did I manage to check out the recipe before I headed to the store to pick up ingredients? Of course not! So, as I stood in the produce section, trying to figure out what should go in the soup, I cobbled together my own make-shift version of the recipe. It turned out better than I expected it to, and because it was so easy to throw together, I'll definitely be making it again soon.


Chicken Tortilla Soup
2 chicken breasts
1 Tbsp olive oil
1 medium red onion, chopped
28 oz canned crushed tomatoes
10 oz Ro-tel tomatoes with green chilies
5 cups chicken broth
1 bunch cilanto, 5 sprigs reserved, the rest chopped
2 tsp sugar
1/2 tsp cayenne pepper
kosher salt
1 lime, juice and zest
1 cup frozen corn
1 avocado, cut into bite-size pieces
4 radishes, cut into thin slices
8 oz cheddar cheese, crumbled
tortilla chips, crumbled

In a large pot, boil chicken breasts until cooked through, 10 to 15 minutes. Remove from water and let cool; shred with two forks and set aside.

In a large soup pot, heat oil, then add onions and saute until translucent. Add crushed tomatoes, Ro-tel tomatoes, chicken broth, 5 cilantro sprigs, sugar, cayenne pepper, and salt to taste. Simmer for 15 minutes, uncovered. Remove cilantro sprigs, and add in chopped cilantro, lime juice, lime zest, and corn, and stir to combine.

To serve, add soup to bowl and top with avocado, radish slices, cheese, and tortilla chips. Or set all the toppings out on the table and let everyone serve themselves.

I Made Stock!

And it was easy!

I've been wanting to try my hand at stock for a while, especially last week when I woke up sick and wanted soup IMMEDIATELY. And a while ago, I stumbled across Michael Ruhlman's "recipe" for stock and knew it was just my speed.

So when I bought a delicious rotisserie chicken from Russo's this weekend (as did my friend Ann, who sent me home with her chicken carcass as well), it was time to try my hand at stock. I just dumped both sets of chicken bones in a large pot, covered them with water, and brought it up to a simmer on the stovetop. Once it was simmering, I stuck it in the oven (heated to somewhere between 180° and 200°) for about 5 hours. During the last hour, I added in some carrots, celery, parsnips, an onion, and a bouquet garni. The hardest part was, once the stock was all done, straining it through a coffee filter (sadly, no cheesecloth could be had in my house). This part took quite a while, but was still not hard at all.

The result? Clear, delicious, and nuanced stock that truly tastes like chicken. I can definitely see the benefit of this over the canned stuff. And with a technique as simple as this one, I doubt I'll be using that canned stuff too frequently (which means saving money and not having to lug heavy bags back from the store!).

Lemon Chicken Orzo Soup

The roommate and I were both feeling under the weather this weekend, and the only things I could think about Monday morning were soup and orange juice. So, I did what I usually do when I'm sick, and I trudged off to the supermarket with a cloudy head and procured some home remedy ingredients.

I had been to the New England Soup Factory on Saturday for a filling meal before an afternoon of studying, and I had a hard time deciding between split pea with spinach or their orzo, lemon and chicken soup. So, of course, I still had the orzo, lemon and chicken soup on the brain Monday morning, and I had to try my hand at it.

And am I happy I did. Based on Greek avgolemono, this stuff is definitely a cold-killer, and it's easy enough to make when you can't entirely think straight. Although making this did make me wish I had a larger freezer - I used canned broth, but homemade stock would have been so much better, and that larger freezer would give me room to have it on hand. *sigh*

Lemon Chicken Orzo Soup

10 cups chicken broth
1 cup orzo
4 eggs, beaten
Juice of 3 lemons
Zest of 2 lemons
3 chicken breasts, cooked and shredded
10 ounces fresh spinach, chopped
salt and pepper

In a large pot, bring the broth to a boil over medium high heat. Add the orzo and cook about 5 minutes. While stirring, pour in eggs in a thin ribbon (so they don't clump up in the heat). Continue stirring until the eggs are cooked into threads. Add lemon juice, zest, chicken, spinach, and salt and pepper to taste. Return to a boil, then remove from the heat and serve.

Coolidge Corner Clubhouse, Brookline

Recently, every time I've been in Coolidge Corner with friends, it's been hard to make a decision on where to eat. This place has a long line, that place isn't what we're in the mood for. Somehow, the Coolidge Corner Clubhouse gets suggested and we'll go in because nothing else sounds right. And then I order my favorite chicken sandwich and start berating myself for not thinking of the Coolidge Corner Clubhouse sooner.

The menu at CCC is huge, broken up into salads, grilled chicken, burgers, mixed grill, fajitas... and it keeps going. But the thing I've been ordering lately is the Tom Brady (yes, many of the sandwiches have Boston-based sports names... what do you expect from a "sports pub"?). Grilled chicken with boursin and bacon... sounds like heaven, right? It really is. The chicken is well-cooked and moist, and the boursin is all kinds of garlicky and delicious. The curly fries on the side, which come in a vast heap, are crunchy and fried to perfection. They're also great for cleaning up any boursin that may have escaped the sides of the sandwich.

The chicken sandwiches at CCC are huge and will keep you filled all day. There are many other great sandwiches (and meals, for that matter) on the menu, but I've had a hard time not ordering the Tom Brady.

Obscene Amounts of Food at Maggiano's

Dinner at Maggiano’s has become a roughly once a year tradition with my friends. We always do the family style meal – all you can eat for $26 – and because there’s so much food, it’s no surprise that we only manage it once in a blue moon. For a chain restaurant with such a low price point for the whole meal, it’s amazing that the food is any good at all… but it is surprisingly tasty (oh, and did I mention plentiful?). In fact, I think the quality is better than many of the more touristy places in the North End.

With the family style meal, you pick two appetizers, two salads, two pastas, two entrees, and two desserts, and they’ll bring refills of whatever you want – plus wrap up whatever you haven’t finished so you can take it home. With so many choices, it leaves plenty of room for everyone to get something that they want.

On this outing, we ordered the Spinach and Artichoke Dip, Mozzarella Marinara, Caesar salad, Chopped salad, Gnocchi in Vodka Sauce, Chicken and Spinach Manicotti, Lemon Salmon, Chicken Saltimbocca, Chocolate Zuccotto Cake, and the Profiteroles. The Apple Crostada was given to us as well to make up for some bad service – I don’t know if it was a timing issue with the kitchen or what, but the second half of our meal was mired by longer than normal waits and inattentive service. The food, though, was all delicious. We had to keep reminding each other that more food was coming so we wouldn’t fill up on any one dish. I don’t think I would order the mozzarella (fairly mundane) or the salmon (boring, and more fishy-tasting than I expected) again, but everything else was great – the manicotti and desserts stand out in particular.

What's in the Fridge Fresh Rolls

It took me a while to get into Vietnamese fresh rolls - I think it was the rice wrapper that weirded me out - but sometime during the past year, they became one of my favorite foods. I love how simple they are, but how they can contain just about anything. I don't make my own very often, mostly because by the time I know I want one, I no longer have the patience to cut any vegetables up, so I'm usually left to order out. This past week, however, I found myself with both the time and the wherewithal to make my own, not just once, but twice!

One great thing about fresh rolls is, like I said, they can hold anything. Including whatever's floating around in the fridge or freezer that needs to be used. Case in point - one-third of a bag of frozen shrimp that had been taking up space for months. All of the shrimp were, unfortunately, freezer-burned, but once I sliced off any burned bits, there was still enough that was salvageable to include. I threw them into a quick makeshift marinade of teriyaki sauce, lime juice, fresh ginger, and hot pepper flakes while I washed and cut up some other veggies - tiny batons of cucumber and carrot as well as sprigs of cilantro and mint. On the other fresh roll occasion, I used the same marinade (well, soy sauce and honey instead of teriyaki) on chicken, and included leaves of lettuce and slices of mango and avocado.

And making the rolls couldn't be easier. Sure, there's prep work involved, especially if you try to cut everything into pieces of the same length for uniform rolling, but that is well worth the time. Just submerge a sheet of rice paper wrapper into warm water for a minute, until it begins to soften and lose rigidity. Then carefully arrange the fillings in a small pile in the middle of the wrapper. Fold one edge over and around the filling and gently tuck it beneath the filling, pulling tight so that the insides are not at all loose. Then fold the two ends over, sealing the edges, before rolling the rest of the wrapper around the roll. (Gah, did that make any sense?) If you have nice pieces of herbs, like the mint leaves in the picture above, arrange them on the final piece of wrapper so that they show through after you've finished. I usually just serve these with watered-down hoison sauce sprinkled with fried garlic.

Cheap Eats: Pho Viet

Three dollars and change can't buy much - a coffee, a pastry, a slice of pizza... or a friggin' huge sandwich stuffed with great meat and veggies. At Pho Viet, one of the stalls at the Super 88 food court in Allston, a bahn mi sandwich costs almost nothing but is still super filling and relatively more healthy than some of your other "cheap" options. A large crunchy, crusty baguette is toasted and filled with cilantro sprigs, hot peppers (used sparingly), lightly pickled daikon and carrot, cucumber spears, a light smear of mayo, and your choice of meat (or tofu). This Bostonist tried the chicken, which is very well marinated, with lots of delicious lemongrass flavor. But really, for under $4, why not try them all?

Originally published on Bostonist.

Cheap Eats: Flat Patties

At a restaurant named Flat Patties, the obvious choice is a burger. And sure, the burgers are cheap and tasty, but there are other winners on the menu that are just as good (if not better) and don't require much cash in your pocket.

The grilled chicken sandwich ($3.25) is well-seasoned and super moist, a big plus for a dish that can often be dry and tough with poor cooking. The Shredded Pork sandwich ($3.25) is heaped with tiny pieces of pork and little chunks of onion in a sweet tomato sauce - a little strange, but something that is impossible to stop eating. All burgers and sandwiches are served on fluffy buns that are grilled to achieve a crispy layer between the meat and the bread.

And what would a fast food meal be without fries? At Flat Patties, they serve fries of the shoestring variety, which are crispy and delicious. There's nothing worse than having soggy fries left at the end of the meal, and that is definitely not a problem in here.

Flat Patties is located in the food court of the Garage at JFK Street and Mt. Auburn Street. They open at 11:30am and close at 10:00pm on Sunday through Wednesday and 11:00pm Thursday through Saturday.

Originally posted on Bostonist.

Cheap Eats: Angela's Cafe

Being as it's Cinco de Mayo, everyone in the city is going to be trying to grab some Mexican food and cervezas tonight. Most of the options are less than ideal, however. For truly great and authentic Mexican (no beer yet, though, but they're working on it), head to Angela's Cafe in East Boston.

Angela's is a small storefront that focuses on food from the Puebla region of Mexico, but it also offers American fare for the less adventurous. Puebla is a focal point of cuisine in Mexico, and Angela herself is in the kitchen, cooking traditional recipes like her amazing mole poblana. This authentic mole combines chocolate, chilis, and a vast blend of spices to form a sauce with a rich and deep flavor. The mole is very good on the enchiladas ($10.95), three corn tortillas stuffed with a mix of vegetables or shredded chicken. Many dishes, including the enchiladas, are served with standard rice and black beans, but the taste is anything but standard. The beans are especially delicious, with so much more flavor that you'll find at other Mexican restaurants.


Another standout on the menu is the freshly made guacamole ($8.95). Served in a pig-shaped molcajete, the guacamole is packed with flavorful cilantro and tomatoes. It is served with house-made tortilla chips that are thicker and flakier than usual. Nine dollars may seem a little steep for guacamole, but once you taste it, you won't mind the extra cost.

Angela's Cafe is located at 131 Lexington Street in East Boston and is accessible via the T at the Airport station on the Blue line.

Originally posted on Bostonist.

Mango Grill, Watertown

In an effort to expand our dining horizons, my friends and I tried out Mango Grill in Watertown this past weekend. I walked by the place a million times last fall, as my internship was nearby, but it always seemed somewhat empty. When we went to eat, though, it was about half full the whole time.

It's a bright and colorful restaurant, with an open kitchen where you can watch the chefs cook (and talk, as we found out). The menu is pretty long, and it consists of a vast array of Central and South American dishes.

We split a couple different appetizers to start - the fried plantains and the empanadas and taquitos. Now, I've never liked plantains before - when I've had them, they were soggy and starchy and not appetizing. These, on the other hand, were fabulous. I could have eaten the whole dish with no problem (and that says a lot for someone who hates bananas). They were perfectly crispy on the outside, but creamy and sweet (and neither starchy nor too banana-y) on the inside. The mixed plate of empanadas and taquitos were tasty, but not as miraculous as the plantains. The shells were nicely crisp, but the filling (which was chicken and only chicken) was a little bland. The dipping sauce and the accompanying pickled cole slaw helped a lot.


For my main, I ordered the shrimp quesadilla. (I've had a bad cold recently, and apparently all I've wanted to eat is cheese, so this was perfect.) It was also nice and crisp, but it wasn't fantastic, especially for $14. Plus, the accompanying guacamole tasted a lot more like what you buy at the supermarket than something that is homemade. Everyone else ordered fajitas, and the steaming pans were heaped with meat and sliced veggies in a tangy, fruity sauce - definitely a better choice than the quesadilla. One friend asked for some cheese to put on her fajitas, and we could hear the chefs talking about it ("Cheese? What does she want cheese for? You don't put cheese on that..."). They sent out a little ramekin of parmesan cheese instead... strange.

Overall, it was tasty (especially the plantains), but I can't see a huge reason to go back.

Restaurant Week: Sage

My Restaurant Week meals continued last night with dinner at Sage in the South End. I had been meaning to try it forever, well before they moved from the North End last year. Luckily, my friends entrust RW reservations to me, so I put it on our short list.

I arrived well before my friends, so I took a seat at the bar for a drink and a little reading time. The Ruins is hard to read while perched on a bar stool in the middle of a room (although it does make T rides fly by), so I kept getting distracted by the Food Network on the TV. The bartender mixed me an excellent Tuscan Flare - gin, orange bitters, orange juice, and muddled rosemary. The rosemary paired beautifully with the gin, making it a little less pine-y and a lot more delicious. Mix me up another!


For my appetizer, I went with the gnocchi with sage and butternut squash. The gnocchi were soft and not at all gummy, but not quite melt-in-your-mouth either. At first, I was a little turned off by the slight crunchiness to the squash, but I began to appreciate the contrast in textures with the pasta. The seasoning was excellent, with the sage in a supporting role.


The Chicken Milanese was the weakest part of the meal, but still quite good. The fry on the crust was perfect - the crispy breadcrumbs sealed in the juiciness of the meat. The dish was topped with arugula and tomatoes and served with a gazpacho-like sauce, which added the right amount of enhancement for the dish. We also ordered a side of arancini, stuffed with braised beef - salty and so good.


I ordered the ricotta zeppole with berry compote for dessert. The little fritters had almost custard-like centers. They seemed small on the plate, but the taste was huge when paired with the warm and syrupy berries. I also snagged a few bites of the warm chocolate mousse and was pleasantly surprised by the orange undertones. We all thought that, had it been a slightly thinner consistancy, it would have made unbelievable hot chocolate (much like L.A. Burdick's). Of course, I'm always happy to see a chocolate dessert that is on the bitter side.

Regular prices at Sage would make a 3-course meal around $45 - higher than the $33 RW deal, but still pretty good for the caliber of food.

Another big plus about Sage? They were playing Morphine on the stereo when I went to the ladies' room. Definitely made me smile.

Cheap Eats: Taqueria Mexico

Most taquerias in the Boston area are counter service, fast food-type places. You order your burrito and move down the line, making sure you get all the right fillings. But at Taqueria Mexico, in Lynn, Waltham, and Coolidge Corner, Brookline, a hot, cheap, delicious, and sit-down meal is only a few minutes away.

The Brookline location is small, with only a handful of tables, so service is quick. Hot and fresh tortilla chips and a bright salsa verde are brought out for free as you peruse the menu. There are tons of choices, so it might take you a while to make a decision.

The chicken tostada ($2.50) was huge for the price. The crispy tortilla was topped with shredded chicken, refried beans, lettuce, tomatoes, cheese, and sour cream. It was like a fresh salad and would be a perfect snack.

The chorizo gordita ($4.50) was also huge and filling. The Mexican sausage was ground and very messy, though, so it had to be eaten with fork and knife. The bread was crispy and a little too oily, but the crunchy edges were the perfect accompaniment to the meat and fresh vegetables. There was a good helping of cilantro mixed in for plenty of flavor.

Full plated meals are also under $10. The chicken enchiladas with mole ($8.45) are served with refried beans, rice, and plenty of lettuce. The mole was excellent, with pronounced coffee and chocolate tones, and the chicken was moist, not dried out at all.

Taqueria Mexico in Brookline is closed Tuesdays, but open the rest of the week 10am-10pm (12am on weekends). They also do takeout and delivery – pick up a menu in the restaurant, as they have no website.

Originally posted at Bostonist.com

Cold-Killing Chicken Soup

I was wondering when I'd finally get a winter cold. I've been fighting something vague for a week, and I figured some good-ol' chicken soup would do the trick. But what's better for a cold than chicken soup? Chicken soup with ginger!

Ginger Chicken Soup
1 large bunch fresh cilantro
1/2 cup chopped peeled fresh ginger plus 1/2 cup very fine matchsticks
1 (3-lb) whole chicken
1 bunch scallions, roughly chopped
10-12 cups water (enough to cover chicken in pot)
3/4 cup medium-dry sherry
1 tablespoon salt
1 cup carrot, cut into fine matchsticks
1/2 lb dried thin egg noodles

Separate cilanto leave from stems. Reserve leaves and roughly chop the stems. Simmer cilantro stems, chopped ginger, chicken, scallions, water, sherry, and salt in a 6- to 8-quart pot, covered, skimming fat occasionally, 1 1/2 hours.

Transfer chicken to a bowl and cool to warm. While chicken cools, pour broth through a sieve into a large bowl, discarding solids. Rinse pot out, then return broth to the pot. Using your hands or two forks, shred chicken and add to broth. Add cilantro leaves and ginger and carrot matchsticks and bring to a boil. Add noodles and cook until tender, about 8 minutes. Salt to taste.

Met Bar and Grill, Natick

The Natick Collection, basically an extension of the Natick Mall, opened a few months ago. It has more upscale shopping, and with that comes more upscale eats. I hit the Met Bar and Grill, a satellite of the Metropolitan Club in Chestnut Hill, with some friends prior to a screening of I Am Legend.


There are two menus at this restaurant: a regular menu, with appetizers, salads, and main dishes, and a burger menu, with different burgers as well as a design-your-own option. There is a lot to choose from here, from standards like cheese and bacon to more out-there options, like kimchi and truffle oil. It took me forever to decide on a combination to suit my mood, but I doubt anyone would have trouble finding something.

The best part is that they offer more than just burgers. Besides a regular beef blend, they also offer a Kobe burger, a turkey burger, a veggie burger, and grilled chicken breast.


We shared a bowl of onion strings while we waited for our meals. They were crispy and delicious, with not too much batter or oil. They would be perfect on one of the burgers, and in fact, they are an option on the long list of topping choices.

I finally decided on grilled chicken on a wheat bun with arugula, feta and tzatziki. The chicken was plump and juicy, and the feta and arugula were filled with flavor. The tzatziki, however, was someone uninteresting, and I would probably opt for a different dressing next time. The sandwiches are reasonably sized, not so large that you feel overly full afterwards. They come with a small serving of fries, but again, not too much to make you feel like you've over eaten. Overall, the food was tasty and the serving sizes were perfect.

Service, however, was terrible. Our server was slow and kept forgetting parts of our order, and we had to chase her down to give her our credit card. Once service problems are cleared up, though, I think this will be a great option for dining - whether you're already shopping at the mall or not.